baked-apple-and-kale-casserole

Baked Apple and Kale Casserole

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
OneSpunCookie
Recipe by  OneSpunCookie

“This easy vegetarian side dish can be used as a dip, too. You can use mayonnaise instead of yogurt.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk cream of mushroom soup, yogurt, and egg together in a 9-inch square baking pan; stir in Monterey Jack cheese, kale, apples, and onion until evenly combined. Season with salt, pepper, and paprika. Cover pan with aluminum foil.
  3. Bake in the preheated oven until casserole is warmed and bubbling, about 45 minutes.

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Reviews (3)

Rate This Recipe
geminime
0

geminime

It was okay. Definitely not amazing. Mine wasn't done in 45 mins or even 50 mins. I ended up turning up the heat to 400 and cooking it another 15 mins for it to be bubbling. There was a grease in it. I think that was my fault though I used low fat yogurt instead of non fat. It truly must make a different. But the taste itself was very bland. As a vegetarian, I am always looking for tasty new recipes and this one wasn't it.

JoeyEggs
0

JoeyEggs

Super easy. I had vegetarian guests and served this as a side. All the guests not just the vegetarians raved about it.

Madeleine C
0

Madeleine C

Wow - this is divine! It's a delicious, rich combination of flavors. Very savory, with a hint of sweet/tart from the apples. And SO EASY & quick! Next time I will try leaving the skin on the apples for additional nutrition & color. I agree with OneSpunCookie that this would make an excellent warm dip. I served it over brown rice. Before I popped it in the oven I thought it might be too dry to serve over rice, but the apples release a lot of moisture. Thank you so much for posting!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 170 cal
  • 8%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 13.7 g
  • 4%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 450 mg
  • 18%

Based on a 2,000 calorie diet

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